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easymainveganCC0 1.0 Universal
Authentic Punjabi Chana Masala (Spiced Chickpea Curry with Ginger, Cumin and Tomato)
The beloved Northern Indian vegetarian staple: tender chickpeas gently simmered in a robust, tangy gravy of caramelized onions, ripe tomatoes, fragrant ginger, warm garam masala, and fresh lemon juice.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Cooked or canned chickpeas, drained500 g
- Chopped tomatoes400 g
- Yellow onion, finely chopped1 piece
- Garlic cloves, minced3 clove
- Fresh ginger, grated1 tbsp
- Fresh lemon juice1.5 tbsp
- Vegetable oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Heat oil in saucepan and sauté chopped onion for 6-8 minutes until deeply golden brown.
8 min timer
2
Add minced garlic and grated ginger, stirring for 1 minute until fragrant.
1 min timer
3
Add diced tomatoes and salt, cooking down for 8 minutes until thickened and oil separates.
8 min timer
4
Add chickpeas and 150 ml water. Mash a few chickpeas with the back of a spoon to thicken the gravy, simmer for 10 minutes, and stir in lemon juice.
10 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
